ー Ingredients ー
A (minced venison, *fermented napa cabbage, whole egg, fennel seeds, salt, pepper)
Gyoza wrappers
Dill
Extra virgin olive oil
＜Grilled eggplant sauce＞
Eggplant
B (garlic, Italian parsley, mint, cumin, salt, pepper, extra virgin olive oil)
ー Instructions ー
① Mix A together, wrap in gyoza wrappers, and freeze.
② Make the grilled eggplant sauce. Roast the eggplant in the oven and peel. Blend with B until smooth.
③ Boil ① for about 9 minutes, then arrange on a plate and drizzle with ②. Garnish with dill and extra virgin olive oil.
